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Jerk Chicken


½ cup EVOO
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper (no seeds)
1 tbsp ginger, grated
3 cloves garlic, coarsely chopped
1 tbsp finely chopped thyme
2 tbsp red wine vinegar
1 tbsp light brown sugar
¼ tsp ground cinnamon
¼ tsp ground nutmeg
Pinch ground cloves
1 tsp ground allspice
½ tsp salt
¼ tsp ground black pepper
1 tsp lime juice
4 chicken thighs, skin on, bone in OR chicken breast for healthier option
4 drumsticks, skin on OR leave out for healthier option


Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken.

Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.

Preheat grill.

Grill chicken on each side for 5 to 6 minutes or until cooked through.

George Christidis